I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.
— Daniel Boulud
When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.
I did all of California from north to south. I did Florida from north to south. I went to the Midwest. I spent time discovering the culture because I thought I was going to stay in America for only two years. Then I decided to come to New York.
I like to go hear jazz late-night up in Harlem.
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
A lot of young chefs today get carried away by trends, by influences, by movements.
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
Balthazar has a great New York vibe with the accent of a Parisian brasserie. I usually have the corned beef hash with a fried egg on top and wash it all down with Krug Champagne.
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.
I am very concerned about nutrition and always try to be careful about what I eat.
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
